Pozole Rojo
Serves 825 mins prep120 mins cook
A traditional Mexican Pozole Rojo recipe, perfect for Dia de los Muertos, featuring tender pork shoulder and ribs in a rich, spicy chile broth with hominy.
0 servings
What you need
tsp salt
cup water
tbsp chicken bouillon
tbsp dried oregano
can hominy
head garlic clove
clove garlic
tsp ground cumin
lb pork ribs
Instructions
In a medium size pot, bring 6 cups of water to a boil. Add 2 lbs. of cubed pork shoulder, 2 lbs. of pork ribs, ½ onion, 1 garlic head, and salt (to your liking). Skim any residue that floats to the top and let it cook for an hour. For the sauce: In a small pot, boil 10 Chile Guajillos, 2 Chile Anchos, and 4 Chile de Arbol for 7-10 minutes (don’t forget to remove seeds). In a blender, add your boiled chiles with 3 Garlic Cloves, 1 tbsp chicken bouillon, 1 tbsp oregano, 2 tsp cumin, and 2 cups of water, then blend well. After the pork has cooked for an hour, pour in your hominy (Juanita’s brand recommended) and let it cook for 30 minutes. Then, strain your blended sauce and add it to the pot, letting it cook for 30 more minutes. Your pozole should be done in 2 hours total, or when your pork is fork tender. Garnish with cabbage, radish, onion, lime, and your favorite red sauce. Enjoy!View original recipe